Several people asked for this recipe, so here it is. Recipe calls for peach pie filling, but any fruit filling will work. I chopped the fruit smaller and used 1/4 cup of filling per enchilada.
INGREDIENTS
1 21oz can peach pie filling
8 flour tortillas
1 tsp cinnamon
1/3 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup water
Spoon fruit down the center of each tortilla then sprinkle with sugar.
Roll up and place seam side down in a lightly greased baking dish.
Bring butter and next three ingredients to a boil in a medium saucepan.
Reduce heat and simmer stirring constantly for 3 minutes.
Pour over enchiladas then allow to stand 30 minutes.
Bake at 350 for 20 minutes.
Serve warm with whipped cream or icecream over top.
